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I wouldn't recommend this at all. For one, the gyuto shape is much more versatile than the santoku. Another reason is that santokus only go to like 18 or 21 cm, which is too small I think, as I said in your other thread. I don't really get santokus to be honest

A longer gyuto paired with a nakiri could outperform the santoku in every way, in my opinion. If space is that much an issue, get shorter gyuto. If it is the longer size your are worried about, a well designed knife has always felt, to me, more nimble and easier to use than a shorter poorly designed knife.

I have to admit that the first Asian style knife I used was a Wüsthof Grand Prix 7" santoku. It was what got me interested in Japanese knives. When I got my first gyuto, a 240 Kagayaki VG10 from JCK, I put away the santoku and never went back to using one, although I did buy (and sell) a Hattori HD and a Tosagata.

The only possible reason I could see for using one now would be if I was in extremely cramped quarters, like a boat galley or a studio apartment with 11" countertops. Even then, I'd opt for a 180 gyuto.

Having said all that, the choice of a primary knife is a personal one. If a santoku works for you, that's great.

On of my sisters gave me a Wustof santoku once. it sits in a drawer, my wife uses it rarely, and if sis comes over she might pick it up, butt I find it annoying. I prefer my old Victorinox chefs over it!

Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig

I love santoku, its more easy to handling than gyuto. the shorter & wider blade make it a great utility knife for home cooking! however, I won't use Santoku as primary knife..... I paired 165mm santoku with my 240mm gyuto!